I have a preference for fresh food, instead of canned. Continue reading
This is my version of my mom’s stir fry that she has been making for us since I was a kid. Continue reading
I am going to make a very simple Chicken Fettuccine Alfredo recipe. Continue reading
Homemade macaroni Casserole. Continue reading
This recipe is super easy during the week, and fairly inexpensive.
All you need:
1 bar of cream cheese (softened, let it sit out for approximately 15-20 minutes to make mixing easier).
1 Bag of mozzarella, preferably 2 cups. *if you are a glutton for punishment, keep a second one handy to make sure it’s extra delicious. But I’m just saying…
and a box of large pasta shells
In a large pot, boil some water with a tsp of oil and a pinch of salt for the shells. You really only need about 8-10 minutes depending on how al dente you want them.
Mix together in a large bowl; the mozzarella, cream cheese, and egg. It should be one large mess, but easy to scoop with a spoon. At this point, pre-heat your oven to 350 degrees! (The better you are at multi-tasking, the better everything is timed!)
After the shells have cooked, drain them and leave them to cool in a colander.
Line a casserole dish with aluminum foil while you’re waiting for them to cool.
Once the shells are completely cool, grab each one separately and fill with a tablespoon*, add until completely stuffed!
*You can either use my homemade Alfredo sauce, or store bought pasta sauce. Of course, I recommend the Alfredo. It adds a certain flavor to it!
Put the shells in the oven for 25-30 minutes. They will come out piping hot and delicious!
While you are waiting for them to cook, whip up a salad or saute some vegetables to go on the side!
Or just gorge on the overload of carbs and cheese. 🙂 I’ve done it both ways, and I’m not ashamed!
Tongue tied, tipping into my own defense,
wrapping my arms around myself.
Cover up my scars,
deny my lies.
Try to destroy everything else.
You can burn the papers all you want,
They’ll never quite disappear.
And you can never burn the truth,
Until it’s completely scarred,
but you’re still a criminal.
they do it so easily.
Hold their secrets so close
Never letting go.
Denying it all.
You can never figure out how it goes.
So you try to emulate their easy smile,
but it’s slipping down down down.
And you act as they don’t bother you,
but it’s all a lie… lie… lie…
You’re such a little liar.
And you can burn all of the evidence.
Turn the house into smoke.
Put your cards in the fire,
but they’ll never go away.
Their existence is carved in stone.
And you’re going to have to deal with it all.
Their eyes don’t betray them,
as much as your own do.
Can’t figure out why you cannot hide.
It’s like your body betrays you
and your heart wants to be seen,
bleeding on your arm in vain.
They take you for all that you have.
I have written down my sins,
I know all of my flaws in length.
I have burned my heart,
tore it to pieces.
Tried to hide behind it’s shattered lies.
You can burn your tears,
That wont stop you from crying
You can twist and wring your hands,
You can stop them with your shouting.
Hold them back with your anger.
But they will always get out.
You’re responsible for yourself.
No one else owns you.
You have to own up, to what you have done.
You’ll never destroy the truth,
You must accept it.
You can burn the papers,
doesn’t stop it from being true.
Beef Stew with Beer and Paprika
- Prep Time:
- 10 Minutes
- Cook Time:
- 2 Hours30 Minutes
- 3 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 2 pounds Stew Meat
- 1 whole Medium Onion, Diced
- 3 cloves Garlic, Minced
- 1 can (12 Oz. Size) Beer
- 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
- 2 cups Water (additional, If Needed)
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoons Tomato Paste
- 1/2 teaspoon Paprika
- 1/2 teaspoon Kosher Salt
- Freshly Ground Black Pepper
- 1-1/2 teaspoon Sugar
- 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
- 4 whole New Potatoes, Quartered
- Minced Parsley (optional)
Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.
For this recipe I changed up the beer to an I.P.A. It was way better, and I used diced canned tomatoes instead of paste. The diced canned tomatoes I use already have a sweet taste to them, and with the worcestershire, it was amazing. 🙂
Plus, a couple boxes of sliced mushrooms and this recipe was amazing. For the mushrooms, I waited until the last twenty minutes to add them in, since they do not need as much time to cook. And usually, for the carrots its better to add them before the potatoes. I like my carrots mushy, not really crunchy. The great thing about this recipe, you can chop up everything while waiting for the liquids to mix and meld with the meat. Quick and easy and delicious.